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Blue Lake Bean
Blue Lake Beans
1/2 cup dried cranberries
1 cup dry white wine
1/2 lb. Blue Lake beans
1 teaspooon grated fresh ginger
1 tablespoon fresh garlic minced
Olive oil
Kosher salt to taste
Freshly ground black pepper to taste
Soak cranberries in wine over night (or for at least 3 hours). Strain cranberries and reserve wine. Trim stems from beans and blanch in boiling salted water until slightly softened. Strain and place in a bowl of ice water for three minutes and strain again. In a skillet over high heat, add enough oil to cover the bottom of the pan. Add the beans, ginger, and garlic. Sauté for 30 seconds and then add cranberries and sauté for another minute. Add 2 tablespoons of the reserved white wine and sauté for one minute. Season with salt and pepper to taste.
1 cup dry white wine
1/2 lb. Blue Lake beans
1 teaspooon grated fresh ginger
1 tablespoon fresh garlic minced
Olive oil
Kosher salt to taste
Freshly ground black pepper to taste
Soak cranberries in wine over night (or for at least 3 hours). Strain cranberries and reserve wine. Trim stems from beans and blanch in boiling salted water until slightly softened. Strain and place in a bowl of ice water for three minutes and strain again. In a skillet over high heat, add enough oil to cover the bottom of the pan. Add the beans, ginger, and garlic. Sauté for 30 seconds and then add cranberries and sauté for another minute. Add 2 tablespoons of the reserved white wine and sauté for one minute. Season with salt and pepper to taste.
Blue Lake Green Beans with Lemon and Thyme
2 pounds Blue Lake green beans
2 tablespoons (1/4 stick) butter
2 teaspoons chopped fresh thyme
1 teaspoon finely grated lemon peel
Cook beans in boiling salted water until crisp-tender, 4 to 5 minutes. Drain. Rinse with cold water; pat dry. Melt butter in large skillet over medium-high heat. Add beans, thyme, and peel; sprinkle with salt and pepper. Toss until heated, about 5 minutes.
2 tablespoons (1/4 stick) butter
2 teaspoons chopped fresh thyme
1 teaspoon finely grated lemon peel
Cook beans in boiling salted water until crisp-tender, 4 to 5 minutes. Drain. Rinse with cold water; pat dry. Melt butter in large skillet over medium-high heat. Add beans, thyme, and peel; sprinkle with salt and pepper. Toss until heated, about 5 minutes.